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How are you measuring gravity? Are you using a refractometer? You're only 24 days into fermentation, you can afford to wait and see how things develop more. 18% is tough to reach, even with EC-1118. I hope you can get there, but 15-16% is often a solid endpoint.

Sad to say, but the homebrewing community is small, especially compared to Hollywood. A two-bit Hollywood actor still has more name recognition and interest than (even) famous homebrewers.

Another option might be an artificial sweetener, which wouldn't be fermentable.

I would like to try: HOPZOIL - SAAZ HOPZOIL - CITRUS FRUITBOMB HOPZOIL - CITRONE HOPZOIL HAZY - AMBROSIA HOPZOIL HAZY - 3 C'S

The 5 Hopzoils I would choose would be: HOPZOIL - SAAZ HOPZOIL - CITRUS FRUITBOMB HOPZOIL - CITRONE HOPZOIL HAZY - AMBROSIA HOPZOIL HAZY - 3 C'S

Have you considered FH Steinbart in Portland? 90 minute trip each way for a great inventory and good prices without shipping cost.

Great prize! I like to take my kegs to parties, like our friends' upcoming pumpkin carving party.

Did the kit have a high gravity boil then top off with water? If so, wort often darkens with this, making many pale ales turn into ambers.

Most sources online say it is noxious- can be harmful to wildlife and cause skin irritation in humans. No reference to human consumption but it apparently produces a compound that is toxic to other plants. In other words, not sure it is safe to use in making wine. If you continue, good luck and...

How much sugar and how much honey did you add? I would guess that the apples added some nice flavor, but decreased the ABV. Apple juice is roughly ~1.040 OG, so you would have to add a lot of sugars to get that up to 15.6% ABV. 1 pound of cane sugar dissolved in 1 gallon of apple juice would end...

I haven't tried the drunken chicken, either method, but have used the rice wine lees on salmon and black cod and it is amazing! Essentially stealing the traditional recipe for kasuzuke cod like this one: https://www.uwajimaya.com/recipes/black-cod-or-salmon-kasuzuke/ It turns out great. You...

I believe the black spots are the fungus forming spores. Doesn't destroy the wine but I would just scoop them off and throw them out.

Good subject for a new thread

Can be done, you can also run them through a dishwasher with heat drying/steam to sanitize as long as they are clean.

"According to Fred Eckhardt, add water to the cooked rice at .56:1 ratio by volume to make ordinary rice wine at 10-11% alcohol." I think Fred was making Sake, not rice wine. His instructions might not apply to the style of rice wine we are making.

Never needs to be in a carboy or a fermenter with an airlock. Not sure what happened to make the liquid "evaporate" but wait it out and see what happens. You can always adjust with your next batch.

How are you measuring your final gravity? Does the beer taste good, or overly sweet?

Agreed, it should be sweet and boozy. I have had best results, by far, with jasmine- new crop being better than older crops. Plain white, sticky, various short grains have had much less flavor. With jasmine I get more pineapple/coconut/fruity flavors. I water it down after fermentation if I want...

Count me in please

At the moment favorite word is Onigiri (look it up).